Stop a blocked drain from shutting down your kitchen during service.
We remove buildup before it turns into a backup—with a maintenance schedule built around the real demands of your restaurant.
Friday, 7 p.m.: this is not the time to discover a kitchen line is nearly closed with grease.
See the programA backup costs more than a drain-cleaning call.
Commercial kitchen drains work nonstop. Grease, fats, oils, soap, food particles and organic material gradually build up on the pipe walls.
The line becomes narrower. It may still appear to work at low flow, then fail when sinks, the dishwasher and floor washing are all running at once.
The goal: intervene before a slowdown becomes an emergency during service.
Slower drains
Water starts taking longer to drain.
Odours and gurgling
Early warning signs are easy to put off.
Recurring blockages
The same line clogs again after a basic clearing.
Backup
Peak flow exceeds what the narrowed line can handle.
Preventive drain maintenance for restaurants.
Instead of waiting for the next blockage, we schedule cleaning for critical lines based on the actual demands of your kitchen.
Needs assessment
Kitchen type, volume, blockage history and available access points.
Right scope
Floor drains, sink branches and accessible main kitchen lines to be covered.
Recommended frequency
Every six months, quarterly or every two months based on what we observe.
Scheduled visits
Planned service that fits more easily around your operating hours.
Documented follow-up
Service summary, observations and recommendations after each visit.
Grease gradually reduces the open diameter.
A drain can still flow while already being heavily restricted.
Clear line
The full inside diameter is open.
Grease film
Early deposits start sticking to the walls.
Restricted opening
Food particles and other residue stick more easily.
Backup risk
Peak flow can no longer pass.
Hydrojetting for grease-loaded kitchen lines.
Opening a small passage can restore flow without removing the buildup left on the walls. That is often why the problem comes back.
Our commercial equipment delivers hot water at high pressure and high flow through nozzles selected for the line and the type of buildup.
Learn more about hot-water hydrojettingHot water
Helps work through grease buildup in accessible drain lines.
± 3 000 PSI
Commercial pressure adjusted to the pipe and situation.
8.5 GPM
High flow helps move and flush away loosened deposits.
The right method
Hydrojetting, mechanical cleaning or inspection depending on the problem.
Hydrojetting is not the answer to every drain problem. Roots, a lodged object, a damaged pipe, poor slope or inadequate access may require another method or the appropriate trade.
What may be included in a maintenance visit.
The exact scope is confirmed in your agreement based on the lines and access points involved.
Targeted lines
Confirming the planned kitchen lines, floor drains and access points.
Appropriate cleaning
Hot-water hydrojetting or mechanical cleaning, depending on the mandate.
Flow verification
Checking operation after the targeted lines have been cleaned.
Camera when useful
Targeted camera inspection when it is useful, possible and included in the mandate.
Documentation
Photos, video or service notes based on the agreed scope.
Recommendations
Observations and next steps if another issue is identified.
How often should restaurant drains be maintained?
Meal volume, cuisine type, operating hours, blockage history and pipe configuration all affect the recommended interval.
Read the full guideModerate-volume kitchen
Few previous problems and generally stable drainage.
Busy restaurant
Grease-loaded line or recurring blockage history.
Very high-volume kitchen
Long operating hours or rapid buildup already observed.
Is a drain backing up right now?
Water rising from a floor drain, a blocked sink or several slow drains—call us.
When is a camera inspection useful?
A camera helps us observe and document an accessible line when the same problem keeps returning, the cause remains unclear or a defect is suspected.
- Recurring problem after several drain-clearing visits
- Several drains reacting at the same time
- Suspected displaced, sagging or damaged line
- Need to document the condition of a line
A camera does not clean a line and cannot always pass through a complete blockage. Flow often needs to be restored before useful images can be obtained.
One schedule. Multiple restaurants.
We can build one maintenance program covering several locations in Montreal, Laval and the North Shore, while adapting the frequency to each kitchen.
Request a multi-location programDrain specialists—not general plumbers.
Hot-water hydrojetting
Commercial equipment for grease and organic buildup.
Camera inspection
Verification and documentation when it provides useful information.
Tailored maintenance
Scope and schedule based on the realities of each restaurant.
RBQ-licensed company
Flow Pro Drain Inc. — RBQ licence 5880-8882-01.
Emergency and prevention
Emergency drain service, followed by a plan for the next maintenance visit.
Multi-location capacity
One coordinated schedule for restaurant groups and franchises.
Montreal, Laval and the North Shore.
Independent restaurants, hotels, caterers, banquet halls, franchises and high-volume commercial kitchens.
Frequently asked questions.
The scope of each program is confirmed based on the restaurant, access points and lines involved.
Ask another questionHow much does a preventive maintenance program cost?+
Pricing depends on the number of lines, access points, cleaning method, frequency and number of locations. Once the scope is confirmed, we prepare an annual agreement. Monthly billing is available for the visits included in the program.
Are emergency calls included in the agreement?+
No. Scheduled maintenance visits are defined in the agreement. Emergency calls and additional work are billed separately.
How often should restaurant drains be hydrojetted?+
Some kitchens may begin with service every six months, while busy restaurants may benefit from a quarterly or every-two-month cycle. The right frequency depends on volume, history and the condition of the lines.
Do we have to close the kitchen during maintenance?+
The work area and targeted lines must be accessible, and their use may need to stop during service. We coordinate with the person in charge to limit the impact on operations.
Is camera inspection included at every visit?+
Not automatically. It is used when it provides useful information, the line is accessible and the inspection is part of the mandate. A more complete inspection may be recommended separately.
Do you always use hydrojetting?+
No. Hot-water hydrojetting is particularly effective for grease and organic buildup, but mechanical cleaning may be better for certain blockages or lines. An inspection may also be required if a structural issue is suspected.
Do you pump grease traps or interceptors?+
No. Our work covers drain clearing, cleaning and inspection of kitchen drains and lines. Grease trap and interceptor pumping must be handled by a company that provides that service.
Can you maintain multiple restaurant locations?+
Yes. We can create one maintenance schedule covering several restaurants while adapting the frequency and scope to each location.
Does preventive maintenance guarantee there will never be a blockage?+
No. No program can eliminate every risk. Maintenance is intended to reduce risks associated with gradual buildup and intervene before symptoms normally return.
Get a maintenance plan built for your kitchen.
Tell us about problem drains, blockage history and access hours. We’ll recommend a scope and frequency that fit your operation.